Warm stretchy toast at the Hotel Rouge

As I mentioned yesterday, we went to see the Who in DC and thought it would be nicer to spend the night in DC rather than take metro then drive back late.

We stayed in the Hotel rouge, aka red hotel, and they weren't kidding! Red velvet curtains, red tiger striped carpet, red velour seating, animal print bathrobes, pink lamps, red and pink artwork.... totally brothelesque!

This morning we were starving and went down to the red dining room for breakfast.

Here's mine, partly eaten, of course!

Poached eggs on toast with those fried bits of potato you always get here.

I have never quite fathomed american toast. Hotels serve basically bread that has been warmed to the point where it is stretchy, and then doubled over so it gets soggy. Is this how americans like it, or are hotel cooks too lazy to make toast properly? Oh and why do they butter it for you? To help it go soggier quicker? One last question, why, when you order poached eggs on toast, do the eggs arrive off toast in a dish?

Answers please on a postcard.